Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

1 tbsp finely chopped fresh dill

For the cream dressing

3 tbsp crème fraîche or double cream

1 tbsp lemon juice

1 tbsp finely chopped fresh dill

Method

Scrub, scrape and halve the potatoes, then cook in salted boiling water for 8-10 minutes until tender. Meanwhile, make the vinaigrette by mixing the olive oil with the vinegar, crushed garlic and salt and pepper to taste, then mix in the dill. (To speed things up all the ingredients can be shaken vigorously in a clean screw top jar.) Drain the potatoes and return them to their pan. Spoon over 2 tbsp of vinaigrette, cover the pan with its lid or a plate, and keep warm.

Gently warm the crème fraîche, lemon juice and dill for the cream dressing in another pan (a shallow one is best), stirring all the time until blended. Add the trout flakes and toss gently over a low heat until the fish is warm.

Scatter the salad and herb leaves over two plates, trickle over some of the remaining vinaigrette and spoon the dressed potatoes round the edge. Gently stir the lemon zest into the fish, then spoon the fish and dressing into the centre of the salad. Serve straight away. Any leftover vinaigrette can be served separately or saved in a screw top jar in the fridge for up to a week.

Comments, questions and tips

This is a great recipe, just the thing to use up the left over trout I had from an evening meal, really fresh and tasty, the dill and creme freche combination are a winner!

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